Recipe: Grilled Flank Steak with Summer Vegetables

GRILLED FLANK STEAK WITH SUMMER VEGETABLES

1 medium lemon
1 medium garlic clove
6 tbsp olive oil
1 lb flank steak
1/4 cup basil leaves, stemmed (loosely packed)
4 medium tomatoes (about 1 pound)
salt and freshly-ground black pepper (to taste)
4 medium zucchini (about 1 pound)
4 slices Italian bread (3/4-inch thick)

Squeeze 2 1/2 tablespoons lemon juice into a large, shallow dish. Peel and mince the garlic, and add it to the lemon juice with 5 tablespoons of the olive oil. Add the flank steak to the dish, turn once in the marinade, and set aside for 15 minutes.

Mince the basil. Thinly slice the tomatoes and put them in a flat dish with the remaining olive oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside.

Trim and cut the zucchini lengthwise into 1/4-inch thick slices.

COOKING AND SERVING:
Heat the grill. Season the meat with salt and pepper and place on the grill. Brush the zucchini and the bread with the remaining meat marinade and place on grill. Grill the meat, zucchini and bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is medium-rare, zucchini is crisp-tender, and bread is toasted.

Slice the meat thinly across the grain. Arrange the meat, zucchini, bread, and tomato slices on individual serving plates. Spoon any meat juices (from the carving board) over the meat and bread. Serve immediately.

Makes 4 servings
Source: COOKS magazine, July/Aug 1988